Thai Chicken Fettuccine

It's been a lovely Saturday here in the capital region of NYS.

Spring seems to have sprung.....scroll down to the post below this one to read about my encounter with a robin yesterday morning!

This morning I decided, since we are all home tonite for dinner, that I would make the following recipe.  It is taken from my new cookbook by Taste of Home entitled Everyday Slow Cooker and One Dish Recipes.  This recipe is made right on the stovetop and can be adapted come warmer weather, for the grill.

Since everyone in my family enjoys peanut butter and I only eat it in recipes now, rather than as a sandwich, I thought I'd  try this Thai arrangement.

Let me know if you try it!

Thai Chicken Fettuccine

1 c. salsa

1/4 c. creamy peanut butter

2 Tbl orange juice

2 Tbl honey

1 tsp soy sauce

8 oz. uncooked fettuccine

1/2 lb boneless, skinless chicken breasts, cut into strips

1 Tbl canola oil

1 medium sweet red pepper, julienned

1/4 c. fresh cilantro, minced

• For the sauce:  Combine the first 5 ingredients in a microwave-safe bowl.  
• Cover and cook in microwave for  1 minute (on high).  Stir, and set aside.
• Cook fettuccine according to package directions.  Meanwhile, in a large skillet or electric frying pan, cook chicken in canola oil over medium heat for 5 minutes or until juices run clear.  (I usually cook chicken  this way for about 7-8 minutes when in strips).
• Add red pepper; cook and  stir until crisp-tender.  
• Drain the fettuccine; top with the chicken mixture and  sauce.  
• Sprinkle with cilantro. 

This recipe serves 4 people.

TIPS:  To grill the chicken:  don't cut into strips until it is fully cooked from the grill.  Once it is cooked, just cut into strips and follow the rest of the recipe.

To add a little crunch:  serve with chopped peanuts on top and if you don't have cilantro, serve with chopped scallions.

Add some steamed pea pods and some fresh fruit and you have a complete meal!